1. Walnut Buckwheat Pancakes

Servings: 6

Preparation time: 5 minutes

Cook time: 15 minutes

Ready in: 20 minutes

Ingredients

• 1 cup buckwheat flour
• 1/8 teaspoon sea salt
• 1 teaspoon baking soda
• 3 tablespoon raw honey
• 1 egg, beaten
• 1 cup light coconut milk
• 3 tablespoons coconut butter
• 1 cup walnuts, chopped
• 1/4 cup blueberries
• 2 tablespoon pure maple syrup

Directions

• Combine the buckwheat flour, salt, baking soda, and honey in a large mixing bowl.
• Whisk together the egg and coconut milk then add to the batter; fold in walnuts. Let the batter sit for 10 minutes (or overnight).
• Place a saucepan over medium heat. Add 1 tablespoon coconut butter and melt.
• Ladle batter onto the pan, about 3 tablespoons for each pancake. Turn the pancakes over once bubbles burst on top; cook the other side until golden brown.
• Place pancakes in serving plates and top each with the remaining coconut butter and blueberries, and then drizzle with maple syrup.